Hey everyone, it is John, welcome to our recipe site. Today, I will show you a way to prepare a special dish, hitsumabushi (grilled eel on rice). One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Hitsumabushi (Grilled Eel on Rice) is one of the most popular of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. Hitsumabushi (Grilled Eel on Rice) is something which I have loved my entire life.
Hitsumabushi is a specialty dish from Nagoya, consisting of steamed Japanese rice, barbecue grilled eel fillet, a beautifully thick, sticky, sweet/savoury sauce, and assorted condiments and garnishes. Hitsumabushi will let you experience three different ways to enjoy unagi, freshwater eels. It's definitely worth a try if you find roasted unagi at your.
To get started with this particular recipe, we must prepare a few ingredients. You can have hitsumabushi (grilled eel on rice) using 10 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Hitsumabushi (Grilled Eel on Rice):
- Make ready 2 prices Kabayaki Eel
- Get 2-4 tbsp Sake (Japanese cooking wine)
- Prepare 3 cups Rice
- Prepare 1/2 bottle Unagi-no-Tare (Marinate Sauce)
- Get As needed Wasabi
- Get As needed Spring onion
- Make ready As needed Nori Sea Weed
- Prepare 500 ml Water
- Take 1 tsp Japanese Soup Stock
- Get 1/2 tsp Soy Sauce
While I don't know how the portion sizes compare, the price was. It is basically grilled eel on the rice bowl, but it comes some condiments and grean tea based soup to mix with. It means you can enjoy the delicious eel in different ways at one time. Here is the top famous hitsumabushi restaurants in Nagoya.
Steps to make Hitsumabushi (Grilled Eel on Rice):
- Cook 3 cups of rice.
- Chopped spring onion. Cut the Nori seaweed into small thin pieces with kitchen scissors. Prepare the Wasabi.
- Make Ochazuke soup.Bring 500 ml of water to a boil and add the 1 tsp Japanese sauce stock and 1/2 tsp soy sauce. (Reheat just before eating.)
- Rinse the sauce on the surface of the eel with water. Wipe the Eel with kitchen towels.
- Place the crumpled aluminum foil on the frying pan and place the eel on it. (Cut eels according to the size of the frying pan.) Sprinkle 2 tbsp of sake, cover and steam over low heat for 4-5 minutes.
- Place the rice on a frying pan made from eel. (You don't have to wash the frying pan.) Sprinkle half bottle of Unagi-no-tare.
- Cut the steamed eel into 1cm width. Place all of RELS on the Rice.
- If you have a cooking burner, bake the eel surface to make it more delicious.
- You can enjoy three ways. 1st, you eat it just as it. 2nd, you can mix Spring onion, Nori seaweed and Wasabi. 3rd,, you rat it as Ochazuke.
Japanese Food Hitsumabushi is a tasty dish of chopped grilled eel on a bed of rice in a lacquerrware container called a Hitsu. ひつまぶし Japanese food -Hitsumabushi Chazuke-: eel fillets cooked over charcoal with soy flavoured sauce, cut in small pieces and serve on rice with hot tea. Hitsumabushi is a local eel dish, which is said to have originated at the end of Meiji Era as waitresses dished up each serving of chopped grilled eel on rice from a large wooden tub for keeping cooked rice (o-hitsu) into individual bowls of customers in a tatami-mat room. Unagi Chazuke (Hitsumabushi) is a popular rice bowl from Nagoya which features broiled eel on top of the steamed rice. So Unagi Chazuke is simply grilled or broiled unagi placed over steamed rice (which is called Unadon) and served with hot broth. You can use either dashi or green tea for the hot.
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